Crispy Chicken in a Creamy Sun-dried Tomato and Basil Sauce

• Gluten free

• Meat

  • 6 Chicken thighs, skins on

• Produce

  • 10 Basil, leaves fresh
  • 3 cloves Garlic
  • 3/4 cup Sun dried tomatoes

• Canned Goods

  • 1 (10 fluid ounce can Chicken broth

• Condiments

  • 1 tbsp Dijon mustard

• Baking & Spices

  • 1 dash Italian seasoning
  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 tbsp Butter
  • 1 cup Whipping/heavy cream

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on saltandlavender.com

Description

Ingredients

• 6 chicken thighs (skins on)
• Salt & pepper
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 cup white wine
• 1 tablespoon Dijon mustard
• 3 cloves garlic, minced
• 1 dash Italian seasoning
• 1 cup whipping/heavy cream
• 3/4 cup sun-dried tomatoes
• 10 leaves fresh basil
• 1 (10 fluid ounce) can chicken broth

Directions

• Preheat oven to 350F. Move rack to center of oven.
• Add butter and olive oil to a deep oven-safe skillet (mine is 2 deep) on medium-high heat.
• Season both sides of chicken thighs with salt and pepper. Add to the pan skin-side down. Tip: make sure the pan is hot or the chicken skin will stick. Cook for 8-10 minutes and then flip and cook for an additional 3-4 minutes. If the oil is furiously splattering, you may want to turn it down to medium heat. Chicken should release fairly easily once its browned.
• Remove chicken from pan and set aside.
• Deglaze the pan with the white wine and mustard. Stir until the mustard has dissolved. Add the garlic, Italian seasoning, cream, sun-dried tomatoes, basil (tear it into smaller pieces), and chicken broth.
• Add the chicken back in the pan and cook in the oven for 45 minutes.